With Denmark's Noma, which relies heavily on foraged ingredients, ranked as the top restaurant in the world, the ancient practice of foraging for food has gotten renewed attention. Wong (left), who serves as the forager for Daniel Boulud's acclaimed NYC restaurant Daniel, has written a guide that not only explains which foraged plants are edible, but which are the most delicious. She also delves into how to cook each plant, from obscurities like oxalis and creeping jenny to more well-known plants like dandelion leaves and purslane.